Mary Beth Evans’ Fruit Cobbler

Mary Beth Evans’ Fruit Cobbler

“If I throw a dinner party I always make dessert.  This cobbler is simple and delicious and you can always make ahead a reheat” – Mary Beth Evans (Kayla)

Check out below how you can make your own version of the cobbler, you watched Mary Beth bake on the latest edition of MB’s Kitchen on the DOOL app below!

FRUIT COBBLER

INGREDIENTS:

1/2 c unsalted butter (one stick) (can sub with vegan butter)

1 c all-purpose flour

1 c sugar

2 t baking powder

1/8 t salt

3/4 t vanilla extract

1/2 t almond extract

3/4 cup milk (can sub any non-dairy milk)

4 c Blackberries, or any seasonal fruit of your choice (frozen fine too just need to defrost and drain excess liquid)

1/2 t of lemon zest (1/2 lemon)

2 T turbinado sugar

 

DIRECTIONS:

Preheat over to 375 degrees

1) In a standard rectangular baking dish, place the stick of butter in the dish in the oven and let it melt, swirling it around once it starts to melt (watching so as not to burn).

2) Combine all ingredients- except the fruit- until completely mixed. Once the batter is mixed, pour into the baking dish on top of the melted butter, spreading over the entire dish.

3) Mix the lemon zest and sugar with the fruit. Top the batter with the fruit, evenly spreading over the entire surface of the batter (do not mix just top). It will bake up and around the fruit.

4) Cook for 40-50” until the desired color is achieved. I tend to cook it a little longer to get some crunchy bites.

5) Serve with whip cream, ice cream, or yogurt.

Needs – Finished Cobbler, Whip, utensils